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  • Gluten Free Flourless Pancakes

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    Gluten Free Flourless Pancakes
    Adapted from South Beach Diet
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Beat eggs together first. Blend all ingredients together. Pour by spoonfuls onto hot griddle. Flip pancake over when slightly browned. Serve with organic butter and fruit.
  • Breakfast Quesadilla

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    Breakfast Quesadilla
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Lightly mist a small nonstick skillet with olive oil spray (or substitute with butter or bacon fat) and place it over medium heat. Add the onion and pepper. Cook, stirring occasionally, for 6 to 9 minutes, or until they are crisp-tender and lightly browned on the outside.
    2. Meanwhile, place a nonstick frying pan, large enough for a tortilla to lie flat, over medium-low heat. Put the tortilla in the pan. Sprinkle on the cheese evenly, covering the tortilla. Let the cheese melt.
    3. When the onions and peppers are cooked, transfer to a bowl and cover to keep warm. Mist the skillet again with spray and add the eggs. As they begin to set, use a wooden spoon to scrape from one side of the pan to the other, to "scramble" them. Continue scrambling until no runny egg remains. Then spoon the eggs over the cheese on one half of the tortilla. Sprinkle the onion-pepper mixture over that. When the cheese is melted, fold the bare half over the filled half.
    4. Transfer the quesadilla to a serving plate and cut into 4 wedges. Top with the salsa. Serve immediately.
  • Avocado Egg Salad

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    Avocado Egg Salad
    Farm Fresh to You
    Instructions
    1. Peel and roughly chop the eggs and add them to a bowl, along with the parsley, shallot and avocado.
    2. Mash the eggs and avocado with a fork until combined. Stir in the lemon juice and mustard and mix well. Season with salt and pepper.
    3. If using the baguette, cut into slices and toast if desired. Use this as your base. Tear the lettuce into large pieces and place on top of the baguette slices. Top with spoonfuls of the egg salad. Garnish with more parsley if desired.
  • Avocado Quinoa Salad

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    Avocado Quinoa Salad
    Course Salad
    Servings
    Ingredients
    Course Salad
    Servings
    Ingredients
    Instructions
    1. In a medium saucepan, cook Quinoa according to package directions, using chicken broth in place of water. Let cool.
    2. Cut avocados in half, remove the pit and peel. Cut into chunks. Toss with lemon juice. Add the avocado and all the remaining ingredients to the Quinoa and toss gently to mix.
    3. Chill until ready to serve.
  • Crockpot Turkey Smith

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    Crockpot Turkey Smith
    From Mary Shaw, CNC
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Butter inside of crock-pot. Combine stuffing mix, apples, celery, onion, and parsley with apple juice and broth. Place on bottom of crock-pot.
    2. Place turkey breast over stuffing; pour butter and seasoning on top of breast. Cover. Cook on low 5-6 hours.
    3. Remove turkey. Let set for a few minutes before slicing.
  • Polish Jewish Beet Soup

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    Polish Jewish Beet Soup
    From Tony Gruska, Farm to Table
    Instructions
    1. Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes.
    2. Remove from the water. Let cool slightly, peel and dice. Return diced beets to water.
    3. Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with the sugar and lemon.
    4. Sprinkle chopped dill over soup when read to serve.
  • Chocolate Orange Pudding

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    Chocolate Orange Pudding
    Course Dessert
    Servings
    Ingredients
    Course Dessert
    Servings
    Ingredients
    Instructions
    1. Leave the can of coconut milk in the refrigerator overnight.
    2. Blend the bananas, orange juice, cocoa powder, coconut butter and maple syrup until smooth. Pour into two small jars.
    3. Open the can of coconut milk upside down and pour off the coconut water. Then blend the coconut cream.
    4. Add the coconut cream to the top of the chocolate pudding.
    5. Add some zest from the orange to the top of the pudding.
    6. Can be stored in the refrigerator for up to 2 days.
  • Easy to Pack and Stash Trail Mix

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    Easy to Pack and Stash Trail Mix
    Course Snack
    Servings
    Course Snack
    Servings
    Instructions
    1. Mix together in a large bowl.
    2. Separate into small serving-size baggies and store in cupboard for an easy grab and go snack.
  • Red Chili Oil

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    Red Chili Oil
    From Carmen Anderson
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Heat the olive oil in a small saucepan for a couple of minutes--until it is about as hot as you would need it to saute some onions, but not so hot that it smokes.
    2. Turn off the heat and stir in the crushed red pepper flakes.
    3. Set aside and let cool, then store in refrigerator.
    4. Bring to room temperature again before using.
  • Pomegranate Lime Dressing

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    Pomegranate Lime Dressing
    Course Salad
    Servings
    Ingredients
    Course Salad
    Servings
    Ingredients
    Instructions
    1. Combine first 7 ingredients in a bowl.
    2. Add the oils and whisk to blend.
    3. Season with salt.
  • Savory Gluten-Free Gravy

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    Savory Gluten-Free Gravy
    From Beth Hillson, Living Without
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Collect juices from turkey and roasting pan.
    2. Cool and skim off fat.
    3. In a saucepan, heat olive oil and sauté onion over low heat until soft, about 3 minutes.
    4. Add wine and orange juice.
    5. Simmer until liquids are reduced by half.
    6. Add chicken broth and pan juices and simmer 6 minutes to reduce.
    7. Stir in cornstarch mixture and stir until thickened.
    8. Add ¼ cup heavy cream.
  • Gluten-Free Cornbread Stuffing

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    Gluten-Free Cornbread Stuffing
    Beth Hillson, Living Without
    Instructions
    1. Preheat oven to 325.
    2. Lightly oil a 2-quart casserole dish or 9x13 inch pan.
    3. Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.
    4. Rinse sausage in cold water.
    5. Remove skin and crumble sausage. Reserve.
    6. Heat olive oil and sauté onion, carrots and celery for 2-3 minutes or until vegetables are soft.
    7. Add garlic, apple and crumbled sausage and sauté another 2 minutes or until apples are soft.
    8. Add cornbread cubes and toss to coat with mixture.
    9. Pour broth over mixture.
    10. Add seasonings, as desired.
    11. Pack loosely into prepared pan.
    12. Bake at 350 for 30-40 minutes.